Petit Verdot by Belle-Vue
Presentation
Owners / Managing Director : Vincent MULLIEZ's Heirs / Isabelle MULLIEZ
Director : Yannick REYREL
Estate manager : Jean Michel BAUDRIT
Planted acreage : 2.05 ha from the old vines planted in 1939, 1949 and 1958.
Density of planting: 3788 vines/ha
Terroir
Clay-limestone soils(a former island on the Garonne).
In the vineyard
- H.V.E Certificate : High Environmental and Agricultural good practices acknowledgment.
- Severe pruning favouring aeration to provide an homogeneous repartition of grapes, disbudding and bud splitting. Thinning out the leaves on both sides. Cleaning up.
- Integral soil work by grass growing , to encourage the vine's roots to grow deeper in order to obtain the best expression of thisTerroir.
Winemaking
During vinification time, extraction is done as gently as possible.
- Cold pre-ferment maceration ( 0°C) during 10 days.
- Exclusive use of release by gravity. Juice is re-sent by sprinkling on to the grappa which prevents it from destructure.
- No pumping over.
- Long post-ferment maceration (28°C) during 20 days in average to refine the tannins.
Ageing
25% in Italian amphorae, 25% in 400l new barrels, 25% in second-fill barrels, 25% in third-fill barrels. The main focus is the use of 400l barrels whose wood comes from Austrian forests.
Duration : 14 to 16 months
Varietal
Petit verdot : 100%
Specifications
Alcohol content : 13.5 % vol.
Production volume : 4 300 bottles
Age of vines : 80 years old
pH : 3.60
